Tahini and Chocolate Flourless Cake with Honey Whipped Cream

Last modified on November 6th, 2019 at 9:41 am

Decadent and chocolatey, with hints of honey and toasted sesame, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream is a simple and elegant gluten-free cake to celebrate any occasion or just-because moments.

Multiple plates with tahini and chocolate flourless cake with whipped cream and sesame seeds

By now you probably know the tale of Philip, his five siblings and them growing up in a house filled with dietary allergies. Whether fish, shellfish, dairy, nuts and gluten, their parents Peter and Patricia always tried their hardest to serve all six children the same dish no matter the allergy. A regular in most households, peanut butter and jam was one of the more deathly cases – gluten and peanuts were high on the list – and a more popular solve was always tahini and jam on rice bread.

Inspired by the clever substitutions of Philip’s childhood, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream pays homage to nut and gluten-free desserts, and while isn’t replacing peanut butter with tahini, infuses the cake with the earthy, nutty flavor of sesame seeds that is then mirrored in the toasted sesame seed topping. A true adult dessert, our Flourless Cake with Honey Whipped Cream is a naturally gluten-free cake with a base that begins with melted dark chocolate and butter combined with tahini, then bound together with eggs and cocoa for an even richer chocolate flavour.

Six plates of flourless chocolate cake with whipped cream and sesame seeds

After baking to a fudgy consistency, a dollop of honey whipped cream is placed on top with a sprinkling and toasted sesame seeds. It’s a dessert beautiful enough to mimic the experience of eating in any restaurant, but simple enough to make for any occasion or just because moment.

How to Make Our Tahini and Chocolate Flourless Cake Recipe

Ingredients for Our Tahini and Chocolate Flourless Cake

Dark chocolate (75%), salted butter, tahini, sugar, cocoa powder, eggs, vanilla, sea salt, whipping cream, and honey.

Ingredients to make tahini and chocolate flourless cake

Preparation

Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Whisk with chocolate on it being held above a pot with a glass bowl on top

Make the Batter

Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth. Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.

Bake the Cake

Pour the batter into the prepared cake pan. Smooth out the top and shake it a bit until the batter is evenly spread out. Place in the oven to bake for 45 to 50 minutes until lightly risen and the centre looks just slightly underdone.

Pouring chocolate batter into a springform pan

Cool the cake in the pans for 10 minutes, then remove the form and transfer the cake, with the parchment paper to a wire rack to cool completely.

Flourless chocolate cake cooking on a wire rack next to a honey stick and small bowl of toasted sesame seeds

Make the Honey Whipped Cream

While the cake is baking, whip the cream until it begins to thicken. Pour in the honey and 1/4 teaspoon (1 ml) vanilla. Continue whipping the cream until stiff peaks form. Keep the honey whipped cream cool until serving.

Bowl with whipped cream and honey being drizzled on top from a honey stick

Toast the Sesame Seeds

Heat a non-stick frying pan on medium heat and add sesame seeds. Toast for 5 minutes stirring frequently until golden brown. Transfer to a bowl to cool

Sesame seeds being toasted in a white frying pan

Make the Tahini and Chocolate Flourless Cake Beautiful

It doesn’t take much to make this gluten-free cake look restaurant-worthy. A simple slice of cake placed in the centre of a plate and dolloped with whip cream and a sprinkling of sesame seeds. Finish the cake with a small drizzle of honey to tie all the flavours together.

Plates of Tahini and Chocolate Flourless Cake topped with whipped cream and sesame seeds

Shop our Tahini and Chocolate Flourless Cake Recipe

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Tahini and Chocolate Flourless Cake with Honey Whipped Cream

Decadent and chocolatey, with hints of honey and toasted sesame, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream is a simple and elegant gluten-free cake to celebrate any occasion and just-because moments.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: One 9-inch cake 1x
  • Category: food and drink, desserts
  • Method: stove top, oven baked
  • Cuisine: North American
Scale

Ingredients

  • 200 g (7 oz) dark chocolate
  • 1/2 cup (125 g) butter
  • 1/2 cup (125 ml) tahini
  • 1 cup (250 ml) sugar
  • 1/2 cup ( 125 ml) cocoa powder
  • 4 eggs, beaten
  • 1 teaspoon (5 ml) vanilla
  • 1/4 tsp (1 ml) salt
  • 1 tbsp (15 ml) sesame seeds
  • 1/2 cup (125 ml) whipping cream
  • 2 tbsp (30 ml) honey

Instructions

 

No. 1 | Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

No. 2 | Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth. Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.

No. 3 | Pour the batter into a greased, 9-inch springform cake pan. Cook in the oven for 45 to 50 mins. The cake will look slightly underdone when you remove it.

No. 4 | Allow the cake to cool for 10 minutes in the pan, then remove it from the pan and allow to cool completely on a wire rack.

No. 5 | Whip cream to soft peaks. Drizzle in honey and continue to whip until stiff peaks form. Place whip cream in the fridge until serving.

No. 6 | Sprinkle sesame seeds in a non-stick frying pan and place on medium heat. Toast until golden brown, stirring frequently, about 3 to 5 minutes.

No. 7 | Dollop whipped cream on centre of cake and sprinkle with toasted sesame seeds.

Keywords: flourless chocolate cake recipe, chocolate cake recipe, gluten-free cake

Plate of chocolate cake with whipped cream and sesame seeds

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12 Comments

  • Reply
    Mahidua
    October 18, 2019 at 5:15 am

    This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

  • Reply
    Ann
    October 26, 2019 at 5:32 am

    Chocolate cake is always a good idea and when it is flourless it is a double success. I like an accent made by sesame seeds, it’s quite an unusual addition to a chocolate dessert. Be sure to prepare this cake on the weekend, and I am sure everybody will enjoy this taste and will ask me for the recipe. So I want to thank you and say that I like your blog and culinary ideas, keep it up!

  • Reply
    Thomas
    October 27, 2019 at 12:06 pm

    It looks amazing! Сan I replace honey with something else? I’m allergic to it (((

    • Reply
      Chef Sous Chef
      October 27, 2019 at 9:27 pm

      Oh no! Of course Thomas, you can use maple syrup or sugar to sweeten the whipped cream instead of the honey.

  • Reply
    Bernice Hill
    November 5, 2019 at 1:43 pm

    oooo I’m drooling over here! Such a great combination of flavours and now I’m craving cake for lunch.

    • Reply
      Chef Sous Chef
      November 6, 2019 at 8:50 am

      A perfect treat for lunch, or dinner, or both 😉

  • Reply
    Sharon
    November 5, 2019 at 5:29 pm

    What gorgeous photos!! Wowza. And I just so happen to have a jar of tahini in the fridge just begging to be used. Thanks for sharing!

    • Reply
      Chef Sous Chef
      November 6, 2019 at 8:51 am

      Thanks Sharon. No better way to use your tahini up in our opinion. Happy baking!

  • Reply
    Elaine
    November 5, 2019 at 7:42 pm

    Love that you’ve used tahini in the batter and matched the flavour with a sprinkle of sesame seeds! And honey whipped cream . . . fabulous!

    • Reply
      Chef Sous Chef
      November 6, 2019 at 8:52 am

      Thanks Elaine! The sesame seeds help bring out the tahini flavour and add a nice but subtle crunch to the dessert.

  • Reply
    Cathy
    November 6, 2019 at 10:46 am

    What a creative enhancement of the typical flourless chocolate cake! It would be a great dessert to serve to guests. I’m Pinning this one!

  • Reply
    Terri Gilson
    November 11, 2019 at 9:36 am

    This sounds spectacular! I have used tahini in other baking recipes in lieu of flour, so I can only imagine how yummy it would be with CHOCOLATE! By the way, your process shots are awesome!

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